1 1/2 cups white sugar
1 cup corn syrup
12 cups milk
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 cup butter, softened
1 1/2 cups all-purpose flour
1 egg
1 cup brown sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1 cup chopped pecans
In a large glass or metal bowl mix 1 cup sugar, corn syrup, milk, lemon juice, vanilla, lemon zest and lemon juice. Beat the egg and brown sugar into the sugar mixture. Stir until well combined. Cover and refrigerate overnight.
This mixture can be refrigerated or frozen for use in a candy store. Use a metal spoon to swirl the lemon mixture around in a smooth course, keeping the sugar mixture under the milk.
In the morning, mix 2 1/2 cup butter and brown sugar together and stir the flour into the creamed mixture until well blended. Gradually stir in the egg and brown sugar to make a smooth release. Return mixture to refrigerator overnight.
Slowly beat the butter mixture into the creamed mixture while the flour mixture is still in the refrigerator.
When the lemon mixture comes back into the refrigerator, stir the remaining lemon mixture into the creamed mixture until well mixed. Mix until closely coated. In a small bowl, sprinkle the pecans over the strewn mixture and refrigerate for an additional hour or until completely cool. Serve chilled.
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